Herb Butter Spatchcock Chicken and Roasted Vegetables
Herb Butter Spatchcock Chicken and Roasted Vegetables is incredibly juicy on the inside with a crispy, golden skin. The roasted potatoes, carrots, and mushrooms make this a one pan meal perfect for a weeknight or company.
- 4-6 pound roasting chicken
- 2 pounds small potatoes whole or cut in half
- 1 pound carrots cut into 1" pieces
- 8 ounces 1.5"- 2" mushrooms whole smaller mushrooms might overcook
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- kosher salt and freshed cracked pepper to taste
- 1/2 cup room temperature butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
- 2 tablespoons fresh thyme
- 1 clove garlic minced fine
Brine the chicken for 4-5 hours using my Simple Chicken Brine. Brine recipe in Recipe Notes.
Remove the chicken from the brine and rinse thoroughly.
Using sharp kitchen shears or scissors, cut a 1 inch wide strip from the neck to the tail on either side of the backbone of the chicken.
Flip the chicken over and press the breastbone flat until the breast bone cracks and the chicken lays flat.
Pat dry and let the chicken rest at room temperature for 30-60 minutes.
Preheat oven to 400 degrees Fahrenheit.
Mix the herb butter ingredients together in a small mixing bowl.
Smear both side of the chicken with the room temperature herb butter mixture and place the chicken breast side up on a cookie sheet. Thoroughly dry skin will help the herb butter adhere and will promote browning.
Spread vegetables that have been drizzled with olive oil, thyme, coarse salt, and fresh cracked pepper in a single layer around the chicken. Vegetables will brown and cook better if they are not crowded. Use a second cookie sheet placed on the rack below the chicken while it is roasting if needed or for additional vegetables.
Roast for 45-55 minutes until the interior temperature is 165 degrees. Let the chicken rest for 10-15 minutes before carving.
Calories: 597kcal | Carbohydrates: 25g | Protein: 32g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 422mg | Potassium: 1128mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11355IU | Vitamin C: 21.9mg | Calcium: 61mg | Iron: 3.9mg